Spicy Vegan Chorizo Sausage Crumbles – a spicy and versatile plant based recipe for flavorful tacos, scrambles, stuffed peppers – the ideas are endless!
Spicy Vegan Chorizo Sausage Crumbles
Oh, Mama.
I’ve been holding out on you all. A phenomenally good chorizo spiced “meat” crumble? I cannot even.
I made this recipe and we had a side by side comparison with our favorite soyrizo. Just for flavor comparison really, because I already love the consistency of the crumble. I researched chorizo spices a bit, found some dried chiles like the favorites I experienced in Mexico, and well, we’ve been enjoying tacos more than usual around here.
And some pretty spicy spaghetti with meat sauce. Ha! It’s really good.
The Wonder of Cauliflower!
The main components in this recipe combine well to create this meaty texture that has a perfect bite. The spices and sauces and flavors that coat these crumbles? If you are not a fan of too much spice, reduce those to your taste preference. Reduce or boost, if you love the heat!
We like it spicy, for sure. So we add a creamy cool avocado and a fresh romaine leaf is our taco shell. These tacos were drizzled with a cauliflower based cheesy queso, which easily turns into a Spicy Vegan Chorizo Queso…
Spicy Vegan Chorizo Sausage Crumbles
sausage crumbles adapted from Fresh and Flavorful Raw Taco Filling,
chorizo spices inspired by Emeril’s Chorizo Seasoning
YIELD: 4-5 cups
dairy, egg, soy, oil and gluten free, vegan
INGREDIENTS:
1 small head cauliflower (about 9-11 ounces), chopped
1 yellow onion, peeled and minced
2 cloves garlic, peeled and minced
1 cup raw pecans, minced
3 chipotles and all adobo sauce from (7 ounce) can, minced
2 ancho chiles, rehydrated and minced
1/4 cup sun dried tomatoes (rehydrated from dried), chopped
1/4 cup tomato paste
1 tablespoon smoked paprika
2 teaspoons cumin
1 teaspoon oregano
INSTRUCTIONS:
To “rice” cauliflower: add chopped cauliflower to food processor and pulse several times, to a rice size consistency.
In large sauté pan over medium heat, combine cauliflower, onion, garlic, and minced pecans. Sauté with a bit of water until softened.
Add minced chipotles and adobo sauce, the ancho chiles, sun dried tomatoes, tomato paste, paprika, cumin, and chili powder. Stir to coat. Continue to cook over medium heat until heated through. Serve immediately in tacos, as a burrito or bell pepper filling, in a scramble or spaghetti sauce.
Store in an airtight container in refrigerator 4-5 days. Wrap well for freezing.
This is so spicy good, and incredibly versatile!
make a double batch of chorizo, then make Spicy Vegan Chorizo Queso!
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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Spicy Vegan Chorizo Sausage Crumbles recipe:
Spicy Vegan Chorizo Sausage Crumbles
Spicy Vegan Chorizo Sausage Crumbles - a spicy and versatile plant based recipe for flavorful tacos, scrambles, stuffed peppers - the ideas are endless!
Ingredients
- 1 small head cauliflower (about 9-11 ounces), chopped
- 1 yellow onion, peeled and minced
- 2 cloves garlic, peeled and minced
- 1 cup raw pecans, minced
- 3 chipotles and all adobo sauce from (7 ounce) can, minced
- 2 ancho chiles, rehydrated and minced
- 1/4 cup sun dried tomatoes (rehydrated from dried), chopped
- 1/4 cup tomato paste
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
Instructions
- To "rice" cauliflower: add chopped cauliflower to food processor and pulse several times, to a rice size consistency.
- In large sauté pan over medium heat, combine cauliflower, onion, garlic, and minced pecans. Sauté with a bit of water until softened.
- Add minced chipotles and adobo sauce, the ancho chiles, sun dried tomatoes, tomato paste, paprika, cumin, and chili powder. Stir to coat. Continue to cook over medium heat until heated through. Serve immediately in tacos, as a burrito or bell pepper filling, in a scramble or spaghetti sauce.
- Store in an airtight container in refrigerator 4-5 days. Wrap well for freezing.
Nutrition Information:
Yield:
8Serving Size:
1/2 cupAmount Per Serving:Calories: 112
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Ricki says
This sounds great! I’ve always baked my cauliflower “meaty crumbles,” but I think this sounds so much easier! Can’t wait to give it a try.
Kristina Sloggett says
hope you like it, Ricki! I have never baked mine, always just sautéed (probably because I start with sautéing onion, etcetera). we love these! xo
Samantha says
I’ll be trying this asap. I made real Chorizo for my husband a couple of years ago but I’ve since turned to whole foods plant based now and am trying to get him onboard, I remember when I made the original Chorizo it was more about the spices that gave the flavor, he had mentioned that trying it with cauliflower would work since we had just tried cauliflower fried rice and he couldn’t tell the difference, it had been on my mind to make it for a long time, thank you for the great recipe, I can’t wait to try it and for him to try it. I love the idea of the added chopped pecans.
Kristina Sloggett says
yep, the cauliflower does indeed work well, if the result is a sausage crumble! I added the pecans for a more realistic texture, the cauliflower on its own didn’t quite get there! hope you enjoy, Samantha, thanks for the comment.
Marty says
Your recipe looks and sounds so amazing! I am new to plant-based eating and can’t wait to give this one a try. 🙂
Kristina Sloggett says
ah – thank you, Marty! welcome to the amazing and flavorful world of plant based… please do not hesitate to reach out if you have questions or recipe requests! enjoy this one – I hope you like it as much as we do! – Kristina
Hannah says
Brilliant! I’ve used cauliflower to make all sorts of dishes now, but never a “meat” substitute. I’ve absolutely got to try this.
Kristina Sloggett says
cauliflower is just amazing for so many things – I really like the texture for this! hope you enjoy, Hannah! xo
Hanne says
Yas queen! This is just the thing, fresh but umami and a sauce too. I am a sucker for a good drizzle. Great job. Thank you- Hanne
Kristina Sloggett says
thank you, Hanne! I have to say, we are LOVING this, I make it often. really very versatile. thanks for commenting – I just spent some time browsing your gorgeous blog. 🙂 Kristina
Dianne says
I love that you made these with cauliflower! Such a great idea!
Kristina Sloggett says
cauli + pecans really makes the perfect texture, I think! thanks, Dianne!
Sarah says
Ooh, these look delicious! I love the addition of the cauliflower!!! And you can never go wrong with multiple taste tests of tacos 🙂
Kristina Sloggett says
right? we were enjoying a lot more “meat” foods… even snuck some in a lasagna! 🙂